Easy Hollandaise Sauce

Tender, tasty, creamy, with a slight sourness! Butter egg sauce is nothing more than the famous Hollandaise. It is prepared in a water bath from yolks and butter. The sauce is quite tricky to prepare; sometimes it can separate, but following the recipe, you can handle it!
cook time: 10 min
Freya Ashford
Easy Hollandaise Sauce

Nutrition Facts (per serving)

545
Calories
60g
Fat
1g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Lemon juice to taste
Butter 150 g
Water 2 tbsp
Egg yolks 2 pc

Recipe instructions

Step 1

Step 1
How to make butter egg sauce? First, prepare your ingredients. Take the highest quality butter, peasant butter or similar. It should be measured at the rate of 75 grams per medium yolk. Wash the eggs and dry them with napkins. Then separate the yolks from the whites. Put the whites in the refrigerator, we won’t need them.

Step 2

Step 2
Melt the butter in any way convenient for you. The easiest way to do this is in the microwave. But you can also do it in a saucepan on the stove over low heat. While we are preparing the egg mass, the oil will have time to cool a little and will not shock the delicate yolks with high temperature.

Step 3

Step 3
Mix raw egg yolks with water, gently whisking the mixture. In the future, this will help the sauce not to separate into its components. The mixture should be in a thermal container. I have a metal bowl.

Step 4

Step 4
Pour water into a large saucepan and place it on the stove. Bring to a boil. Place the bowl with the yolks into a large saucepan. We have a water bath. The water should not touch the bottom of the bowl with the eggs, otherwise they may cook and you will end up with an omelet rather than a sauce. Begin vigorously stirring the eggs with a whisk. Gradually the mass will begin to thicken and lighten. When it becomes the consistency of sour cream, remove it from the heat.

Step 5

Step 5
Immediately begin pouring melted butter into the warm yolks in a thin stream, working very well with a whisk. Add salt and lemon juice to taste. I only got about a tablespoon of juice. The sauce is ready! You can serve it immediately.

Additional rubrics

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